The Thymes (Thymus Labiatae) are like a fascinating, talented family ; individual, distinctive, diverse, yet with a strong resemblance that leaves no doubt as to kinship. There are at least 200 of them, divided among sub-shrubs and creepers. One eminent botanist described them as a crazy, mixed -up group and they well may be .
At least four know where they belong - that's in the kitchens of good, imaginative cooks. The most important culinary thyme is the upright (T. vulgaris). It is the thyme grown for commercial use, the one you buy from the grocer. Two popular varieties are English and French. The English has a broader leaf, the French narrower, both grow to about 1 ft.
The epicurean thyme is lemon (T. citriodoris), usually home grown. It is a charming plant in a garden, forming a soft, trailing mound. Its strong lemon scent overlays the pungent bite of thyme. Caraway (T. herba-barona) has great culinary importance . It was the herb used by the kitchen staff in feudal days to season the great roasts of beef the barons liked to serve at feasts. The roasts came to be known as baron's of beef , and the plant's botanical name stems from that.
All of the thymes are excellent bee plants. They will attract bees by the score to your herb garden. Thyme honey is considered a great delicacy. The thymes have their share of lore and legend. When people believed in fairies they also so believed the little folk lived in banks of wild thyme which grew throughout the sweet limestone hills of the Mediterranean countries. By the age of chivalry thyme had spread westward and ladies embroidered flowering sprigs of the herb, emblematic of courage, on the silken scarves they bestowed upon their knights. Thyme was widely used as a strewing herb and burned as incense. It was an important medicinal herb. Oil of thyme today is distilled for use in toiletries, dentifrices, soaps, etc. It is of course responsible for the distinctive flavor of Listerine®.
The upright thymes can be propagated easily from seed. The creepers, including lemon, commonly are propagated by cuttings, layering, and root division. The bushy thymes become woody and must be replaced every few years. The creepers tend to heave in winter and the gardener must be on guard against ugly , bare spots developing in the beds.Thyme is rated a medium strength herb. It is included in most bouquet -garni and in most combinations of fine herbs. It is a great meat herb, a great soup herb, a great vegetable herb and a great fish herb.
from Lore and Legend ©St Louis Herb Society 1987